vegetable sambar recipe | mangalore style veg sambar recipe

sharing a recipe of a mangalore style sambar. the recipe comes from my aunt who is from mangalore. we have been making this sambar for ages now.

in this recipe, the roasted spices ground with fresh coconut, gives a different taste, than the regular sambar i make.

the sambar is best served with some hot steamed rice. however even with an idli or dosa, this sambar tastes good. we make this sambar with lentils like arhar dal (pigeon pea lentils), moong beans and chawli beans (black eyed beans). i have already shared the black eyed beans sambar too.

the vegetables added are brinjals, pumpkin, carrots, drumsticks, bottle gourd, ash gourd, sambar cucumber, tomatoes, french beans. you can choose a mix of veggies you have.

there are many steps invloved while making this sambar. i have grouped the steps in headings in the step wise post below. first cook the dal/lentils and then you can proceed simultaneously with the remaining steps.

4. add ½ cup water and grind to a smooth paste. add more water if required while grinding. keep aside covered.

cooking lentils – rinse ¼ cup tuvar dal a couple of times. then pressure cook in 1 cup of water for 4 to 5 whistles, till the lentils become mushy and soft. mash the dal and keep aside. you can also cook the dal in a pan. if cooking in a pan, then cover and cook till the lentils are done. add more water if required.

2. later squeeze the pulp from the tamarind directly in the water. strain and keep aside.

cooking veggies for vegetable sambar:

1. rinse, peel and dice all the veggies. add them in a pan. i used a mix of brinjals, carrots, french beans, potatoes, tomatoes and pearl onions. for brinjals, chop them and keep immersed in salted water for 15 minutes.

2. now add 1.5 cups water.

3. add ¼ tsp turmeric powder and stir well. cover the pan and cook the veggies on a low to medium flame. you can even saute the veggies in some oil and then cook them in water.

4. cook till the veggies become tender and almost cooked.

5. now add the mashed dal and stir very well.

6. then add the tamarind pulp.

7. add the ground sambar masala paste. mix and stir very well. simmer for 8 to 9 minutes. do stir occasionally while simmering.

8. then season with salt as per taste.

9. add ½ to 1 tsp jaggery. add the jaggery as per taste.

10. continue to simmer for 7 to 8 minutes more. if the sambar looks thick, then you can add some more water. once the sambar is done, cover and keep aside.

tempering for veg sambar:

1. heat 2 tbsp oil. then add 1 tsp mustard seeds and crackle them.

2. next add 4 to 5 garlic, crushed lightly with their peels on. stir and saute for some seconds.